Rich Meat Broth

Name: Rich Meat Broth
Ingredients: 1 carrot, peeled and cut into 1-inch pieces, about 3 ounces; 1 rib celery, cut into 1-inch pieces, about 2 ounces; 1 leek, cleaned and cut into 1-inch pieces, about 4 ounces; 2 pounds veal bones, cut into 2-inch pieces; 1/2 pound lean beef stew meat, in 2-inch pieces

5 ingredients

8 steps

Ingredients

1 carrot, peeled and cut into 1-inch pieces, about 3 ounces
1 rib celery, cut into 1-inch pieces, about 2 ounces
1 leek, cleaned and cut into 1-inch pieces, about 4 ounces
2 pounds veal bones, cut into 2-inch pieces
1/2 pound lean beef stew meat, in 2-inch pieces

Directions

1

Combine the carrot, celery and leek in a food processor and coarsely chop.
2

Scrape the mixture into a five-quart casserole with a tightly fitting lid.
3

Add the remaining ingredients and four cups of cold water.
4

Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
5

Remove from the oven and uncover.
6

Strain the broth through a fine sieve.
7

If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon.
8

Store, covered, in the refrigerator for up to two days, or freeze.